Super Easy One Pot Lasagna

Shout out to our friends at DeLallo for cooking up the incredible sauce and whole wheat oven ready noodles that MAKE this lasagna – and for sponsoring this post!

Ohhhk yuhssssss.

It’s just, like, way too obvious, but my love for this is out of control.

The feelings I have for this Super Easy One Pot Lasagna recipe — also known as Pot o’ Saucy Noodles with Cheese-Melted Goodness — are SO VERY BIG. And I’m pretty sure that I’m not even annoying with how much I love it right now. Me? Annoying with a love for food? uhh hello? never.

Two bites into his massive bowl of lasagna leftovers (it’s a food blogger’s life for us), I think Bjork just about died with old-school lasagna happiness. Look, honey! It’s got good, stringy blobs of cheese! It’s not packed with obscure veggies! THERE’S MEAT!

I mean, we (ehhmm, I) love froofroo lasagna, but this is not the day for my next food blogger ingredient-bomb lasagna with 800 types of roasted vegetables and five super expensive cheeses.

No no, friends.

This is SUPER EASY ONE POT LASAGNA. And that’s just all there is to it.

There’s most definitely a lasagna story with this recipe.

The story starts with me thinking of good ideas for a recipe and getting excited about lasagna rolls // buying ingredients to make lasagna rolls // feeling really super BLEH about boiling noodles, and making filling, and ROLLING SAUCE INTO NOODLES while trying to not make an epic mess.

Cute, but lemme think for two seconds: no.

The lasagna story continues with me feeling a lot better about ditching my putsy lasagna roll idea and just going straight for the goods by dumping my formerly lasagna roll ingredients (bolognese! noodles! cheese!) into a large pot, and baking it all till bubbly and perfect, and eating huge messy pieces straight out of the pot with a wooden spoon.

Except I never did that everrrr.

Ahem.

The story ends with me realizing I secretly love this type of messy, saucy lasagna // secretly feeling nervous to share the pasta-cheese mess on the internet // but knowing that people love good food, and THIS IS GOOD FOOD, and so the world needs this lasagna-mess-ness to exist.

The story also includes a SnapChat recipe video and Sage’s approval.

Moral of the story: laziness is a virtue that leads to one pot lasagnas? Yes. That’s totally it.

Second moral of the story: if you love yourself, and you love good food, you should always keep a few jars of DeLallo Pomodoro Fresco tomato sauce on hand.

I am recommending the DeLallo Pomodoro Fresco sauces in this recipe because a) dem sauces taste really, really good, like, I don’t even really want to make my own sauce because they’re that good, b) they’re ready to use! no work! repeat: no work. and c) there are just 7 normal, simple ingredients in them which is becoming more and more important to me these days.

This is the ingredient list from the Tomato Basil sauce —

Italian Plum Tomatoes

Extra Virgin Olive Oil

Crushed Tomatoes

Onions

Carrots

Basil

Salt

Beautiful. Bonus: I spy no added sugar.

As a person who is trying trying trying to be more aware of what they eat and avoid the super processed stuff and also acknowledge REAL LIFE IS REAL, having such a high quality store bought tomato sauce on hand is a must for me.

Preheat the oven to 350 degrees Fahrenheit. In a large ovenproof skillet, brown the bacon until crispy. Add the shallots and carrot; saute for 5 minutes or until soft and fragrant. Add the ground beef with salt and pepper and brown until no longer pink. Drain off all the excess grease.

Add the tomato sauce and wine to the meat in the skillet. Simmer for 10 minutes over medium low heat. Stir in the cream cheese until melted.

Break each of the lasagna noodles into 3 or 4 pieces. Stir them into the meat mixture so they are completely covered in sauce, and arrange them so that they are all laying flat in the pan.

Tuck a few slices of fresh mozzarella underneath and between the noodles, and place the remaining slices of fresh mozzarella on top. Bake for 25 minutes. If you want to brown the cheese, turn the heat up to 425 for an additional 10 minutes.

Let stand for 5-10 minutes and top with fresh basil and Parmesan cheese.

139 Comments (page 1)

Oh my gosh. I TRIED to make lasagna rolls once.
Emphasis on TRIED. it looked more like I painted my kitchen red and saucy. NOT FUN.
This lazy person one pot wonder? MY JAM!
DeLallo also happens to be my favorite ever, so this is happening to my cheesey easy loving face TONIGHT. Pinned!

Hey Karen! We live in Saint Paul, so I guess it’s considered a big city, but I actually found DeLallo products at my local Cub Foods (a mainstream grocery store) which I was really excited about. I wonder if you can also order online? Might be worth a shot! Best of luck – it’s definitely worth finding! 🙂

Even though I typically gravitate towards fancy schmancy veggie lasagnas as well, I just secretly love it when I get a cheesy, meaty, simple lasagna. Love how this is a one-pot dish and is super simple, but still fancies up typical lasagna with the bacon, red wine, and fresh mozzarella. Most definitely making this for when my meat-loving brother-in-laws come over for dinner next weekend 🙂

Weirrrdd! I’m pretty sure I had a dream about DeLallo last night, although I can’t remember what it was about… Now I really want to try it, though. That ingredients list is incredibly awesome. The hard part is finding it at a place semi near us…
And Sage pictures? Yes, please! <3

I love this so much. I never ever make lasagna because, frankly, I don’t want to do the work. I made it once way back with my mom and it took us all day and ended up being just okay. For the amount of work it wasn’t worth it to us. BUT THIS! This is amazing and will actually get me to try lasagna again. Thank you for your creativity. I love to come here and get inspired!

Cub Foods! They have TONS of DeLallo products. I can’t find them at SuperTarget yet (sad face!) which is where I do most of my grocery shopping, but Cub has a great variety of DeLallo products – even their fresh stuff like olives.

Lindsay! This is 19 types of awesomeness!
BTW, just listened to your podcast with Jess Lively (for the second time) and I just love your outlook, love for adoption, and savvy biz smarts. Great interview.
Lastly, your Snaps are always a highlight
🙂
xoxo from Minnetonka

I’m a researcher for a living, so of course I’m the one to do this: DeLallo has a website that – as a last resort – you could order their products from. They also have a few printable coupons for their yummy-looking food. And their own store – lucky people who live near Jeannette, PA!

Actually Target is one of the places that I can’t find their stuff! But I can find it locally at a grocery chain called Cub Foods. And good call on ordering online! If I couldn’t buy it in store, you better believe I’d be ordering their stuff left and right. 🙂

I’m curious about the noodles. They do not need to be boiled and softened prior to placing in the sauce/meat mixture? If they are put into the dish dry, as I think this recipe says to do, then are they crunchy?? Can’t wait to try it. I’m just wanting to make sure I’m understanding it correctly. Thanks:)

Oooh, I don’t know the size off the top of my head – it’s a pretty big, deep Dutch oven from Lodge. I used a large 5 quart braising pot for my first go-round with the recipe and that worked fine. It just depends on how deep/thick you want it to be.

Hey John! Have you ever tried zucchini noodles? You can just cut the zucchini into long, thin strips using a mandolin or y-peeler (or just a knife) and then soak out all the excess liquid and use them in place of noodles. It might make this particular recipe a little too mushy since the noodles (as written) actually absorb moisture rather than weeping moisture, but worth a shot!

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